Home · Recipes · Cupcakes & Muffins Pineapple Coconut Cupcakes Author: Maryanne CabreraPublished: Mar 8, 2016Updated: May 17, 2021 View Recipe3 ReviewsThis post may contain affiliate links. Read our disclosure policy. It’s a tropical vacation in a bite! These coconut cupcake are filled with crushed pineapple and topped with coconut buttercream. I constantly have summer on the brain. Perhaps because I can’t enough of warm days filled with sunshine. While I love cloudy/rainy days (especially since they’re such a rare occurrence in LA), there’s something about summer that always puts me at ease. Until then, we’re eating dozens of these pineapple coconut cupcakes in anticipation of summer vacation, beach trips, pool parties, and endless bottles of rosé! Coconut Cupcakes filled with crushed pineapple I’m sharing the recipe for these cupcakes over at BHG’s Delish Dish blog. I upped the tropical-ness of these simple vanilla bean-coconut cupcakes by adding pineapple. Once the coconut cupcakes have cooled, I scooped out a little cavity in the center of the cupcake. The hole is filled with crushed pineapples (Canned pineapple works great! Drain out the excess liquids.) Cover the pineapple surprise with coconut buttercream. It’s a sweet and fruity surprise when you bite into the cupcake! Pineapple Coconut Cupcakes It's a tropical vacation in a bite! These coconut cupcake are filled with crushed pineapple and topped with coconut buttercream. Prep Time: 30 minutes minutesCook Time: 20 minutes minutesTotal Time: 50 minutes minutes Servings: 18 cupcakes Print Recipe Pin Recipe Rate Recipe IngredientsCupcakes:14 oz can unsweetened coconut milk*2 teaspoon vanilla paste or pure vanilla extract1 ¾ cup all-purpose flour¼ cup almond flour2 ¼ teaspoon baking powder½ teaspoon kosher salt¾ cup unsalted butter softened1 ⅓ cup granulated sugar3 large eggs room tempFilling and Topping:8 oz can crushed pineapple drained1 cup flaked coconut, lightly toastedVanilla-Coconut Frosting:1 cup unsalted butter⅛ teaspoon kosher salt3 ¼ cup confectioners' sugarreserved coconut milk from cupcakes Instructions For the full directions visit BHG.com. Notes*Note: This recipe requires the use of canned coconut milk. Do not use the coconut milk found in the refrigerated section of the market. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: cupcake, tropical, coconut Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.